Creamed Chinese Napa Cabbage

Ingredients

Napa cabbage
bacon
Garlic clove, finely minced
2 tbsp butter
5.4 oz. coconut cream
2-3 tsp starch
Chopped chives or green scallions, garnish

Pepper and salt to taste

Method

1. Dice the Napa cabbage stems to 1 to 1.25-inch in width. Dice the cabbage leaves to 2-inch in width. Rinse and set aside to drain.
2. Dice bacon or ham to bite sizes and finely mince garlic.
3. In a well-heated wok add the bacon. Saute for about 1 minute over medium heat. Add garlic and saute for 10-15 seconds.
4. Add Napa cabbage. Turn high heat and season with salt. Saute for about 3 minutes, then cover it with a lid. Lower the heat to medium and cook for about 4 minutes additional or until the cabbage stems turn softer but not mushy.
5. Stir-in the coconut cream and turn heat to medium-high. Once the cream is melted and starts bubbling, sprinkle in starch. Keep stirring and tossing to mix the thickener with the sauce. The sauce should become thicker in about 1-2 minutes.
6. Off heat. Taste and adjust with more salt and black pepper if desired. Sprinkle chives or scallions. Serve warm.